That being said, the healthy edibility of animal flesh can be divided by diet: herbivores, omnivores (lobsters), carnivores, scavengers, in that order. Herbivores generally constitute the better quality, safer flesh to eat. Beyond that, the health risks increase slightly with each progression in diet. You would not even consider eating a lion or a wolf or an eagle unless you were truly desperate for food. In modern times, this food chain edibility factor is multiplied several times over by the presence of toxic chemicals which accumulate in adipose tissues and become more and more concentrated as you go up the food chain.

Take for example bear flesh. If you had the opportunity or desire to eat bear flesh, unless you were desperately hungry, you would stick to eating bear flesh in berry season, not during salmon season. Bear in salmon season feed on decaying or dead salmon rendering their own flesh much less edible due to increased parasite load.

I was born in Newfoundland. Lobster was poor people's food there til the 70s! My grandmother took great pride in showing me the dexterity techniques required to eat lobster without implements.